CHIPA

Continiously Hopped IPA.

Brewer:	Ben Schy		Email:	benschy@gmail.com
URL:	http://www.beanblog.org
Beer:	CHIPA		Style:	India Pale Ale
Type:	All grain		Size:	10.5 gallons
Color:	10 HCU (~7 SRM)		Bitterness:	97 IBU
OG:	1.069		FG:	1.016
Alcohol:	6.8% v/v (5.3% w/w)
Water:	Five-Star 5.2 in the mash water and campden tablets in all water to remove chlorine and chlorimine.
Grain:	24 lb. 2-row 1 lb. Wheat Malt 1 lb. American crystal 60L
Mash:	75% efficiency
	Single infusion mash @ 151F for 60 minutes. Raise to 170F for 10 minute mashout. Sparge with 175F treated water until 12 gallons is collected.
Boil:	60 minutes	SG 1.060	12 gallons
	Add 1/2 oz of Willamette and 1/2 oz NB every five minutes from 60 to flameout. Add irish moss 15 minutes before the end of the boil. Dry hop in the keg with 1 oz of NB and 1 oz of Willamette.
Hops:	1.5 oz. Northern Brewer (8.5% AA, 60 min.) 1.5 oz. Willamette (5% AA, 60 min.) 1.5 oz. Northern Brewer (8.5% AA, 45 min.) 1.5 oz. Willamette (5% AA, 45 min.) 1.5 oz. Northern Brewer (8.5% AA, 30 min.) 1.5 oz. Willamette (5% AA, 30 min.) 1.5 oz. Northern Brewer (8.5% AA, 15 min.) 1.5 oz. Willamette (5% AA, 15 min.) .5 oz. Northern Brewer (aroma) .5 oz. Willamette (aroma)
Yeast:	WLP051 from an active 750ml starter.
Log:	Planned brew date: March 5, 2005.
Tasting:	\

Recipe posted 02/28/05.